Appetizer / Breads / Recipes / Vegan / Vegetarian
Easy Cornbread Muffins (Lower Sugar with stevia!)
These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
cornmeal or masa harina
whole wheat flour
unsweetened non dairy milk
apple cider vinegar
egg or vegan egg replacement
dark brown sugar
Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!
- Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
- Calories reflect use of real eggs, obviously fat would be lower if using replacement.
- I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
- I use masa harina for the digestibility factor, but regular cornmeal does work fine.
- Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!
Serving Size 1 muffin
Servings Per Container 13
Amount Per Serving
Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g
Saturated Fat 3.1g
Trans Fat 0g
Total Carbohydrate 15.8g
Dietary Fiber 1.9g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Advice / Opinions / Tip Tuesday
This one is a simple yet great tip that can save you lots of hassle in the long run. The day I filmed this video I actually hadn’t planned on it, but when I filled up a pot of eggs and water, one of them floated. I took this as a hint to film. It’s probably a little hasty, but my camera kept fogging up!
So how do you know if your eggs are bad? Obviously if they’re cracked or leaking they’re a no go, but what if they look perfectly fine? Get a glass or bowl and fill it with water. Using a spoon gently lower your egg into the container and pay attention to what happens. If it sinks to the bottom and lays on it’s side your egg is very fresh and tasty. If it starts to stand on end, it’s getting a little older, but still perfectly safe and tasty to eat. However, if your egg floats, even just a little bit your egg is bad! Throw it away!
Also, it’s a good tip to do this anyways if you’re at all concerned, because the eggs shown in the video didn’t expire for another 2 weeks showing you cant’ always tell by the date on the package. If you’re doing a large batch, fill up a saucepan with water and test that way.
I hope this tip helps someone! I have done this for years and it always works.
Breads / Recipes / Side Dish / Vegetarian
Look how yummy it looks!
Simple Cornbread Recipe
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 cup milk
- 1 tablespoon vinegar
- 1 large egg
- ½ cup water
- ½ cup unsweetened applesauce
- 1 tablespoon oil for batter, can also use melted butter
- 1 tablespoon oil for greasing pan
- ¼ to 1 cup of sugar (see notes)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
- Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
- Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
- Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
- Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
- Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
- Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
- Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE
Desserts / Recipes / Vegetarian
Healthy Oatmeal Raisin Cookies - Dairy Free
- 1½ cups rolled oats, uncooked
- ¾ cup all purpose flour*
- ¼ cup plus 2 tablespoons whole wheat flour*
- 1 teaspoon baking powder (double acting is best)
- 1 egg
- ¼ cup maple syrup
- ¼ cup cane sugar**
- 1 teaspoon molasses (optional but makes it more chewy)
- 1 tablespoon vanilla extract, only the real stuff please
- 2 tablespoons neutral oil, I used coconut
- ½ cup unsweetened applesauce
- 1 unpacked cup raisins***
- Preheat to 350Â°F or 175Â°C.
- This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
- Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
- Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
- Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
* : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me.
** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses.
*** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Serving size: 3 cookie Calories: 90 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 16 Sugar: 8 Sodium: 23 Fiber: 1 Protein: 2